ETHIOPIA Shantawene NaturalEthiopiaShantaweneNatural250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“These beans require a meticulous roasting algorithm due to their density to unlock their potential.”
Founder, Coffea Circulor
SCA SCORE 90.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that decreases and a ramp that leads into an audible crack. We particularly look to enhance the fruity acidity.
|Producer||Daye Bensa Affiliated Village|
|Aroma||Bergamot, Lavender, Vanilla|
|Flavor||Milk chocolate, Raspberry, Strawberry|
|Aftertaste||Mango, Yellow plum, Mid|
|Acidity||Lime, Citric, Malic, Light-Mid|
In 2006, The brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia.
Shantawene Village is found in the middle of a natural forest and indigenous trees. The age is presumably more than 200 years. Shantawene is named after the village and the of the people who work on the farm, in majority women, reside here.
The hand picked coffee cherries are delivered from the out-growers' farms higher up the mountains with elevations ranging between 2,000 and 2,400 masl.
The coffee cherries are placed on African beds at 20 cm height with a plastic protective with 3-5 cm thickness to allow free air circulation and prevent generation of mold. Processing workers are stirring the cherries every 15-20 minutes to achieve an even drying. After 10 days, moisture is constantly sampled to ensure the 11% moisture target is reached.
Daye Bensa exports beans from its farm, in the Shantawene Village, and from "out-growers" in three villages: Shantawene, Karamo and Bombe. The outgrower group consists of about 1,500 growers. Daye Bensa also owns 15 washing stations across three districts and handles all the coffee they export.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Ethiopia
Finished in Scandinavia